Ultimate Buddha Bowl with Glazed Tofu & Roasted Chickpeas
Table of Contents
- Prep Time: ~20 min
- Cook Time: ~25 min
- Servings: ~2
- Cost per Serving: ~$3.25
- Total Cost: ~$6.75
Ingredients
Roasting (400°F / 200°C)
- 1 medium sweet potato (1/2 inch dice)
- 1/2 cup cooked chickpeas (patted dry)
- 1/2 tbsp olive oil
- 1/4 tsp each cumin, paprika, salt
Crispy Tofu & Glaze
- 200 g firm tofu (pressed, torn)
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/2 tbsp oil
- 2 tbsp agave or maple syrup
- 1/2 tbsp lemon juice
- 1/2 tsp each paprika, cumin, coriander
- 1/4 tsp chili powder
- 1 tsp water
Base & Greens
- 1/4 cup uncooked quinoa (rinsed)
- 2 cups chopped kale
- 1/2 tbsp olive oil
- 1 clove garlic (minced)
Assembly
- 1 cup shredded cabbage/carrots
- 1/4 cup vegan yogurt-tahini dressing
- 1 tbsp sesame seeds
Method
Roast
- Toss sweet potato and chickpeas with oil and spices; roast 25 minutes, flipping halfway.
Tofu
- Toss tofu with cornstarch and salt; pan-fry in oil until crispy (about 5 minutes per side).
- Whisk glaze; toss with tofu off heat.
Quinoa & Greens
- Simmer quinoa with 1/2 cup water 15 minutes; rest covered.
- Sauté garlic in oil; wilt kale 2–3 minutes.
Assemble
- Bowl quinoa, kale, roasted veg, glazed tofu, cabbage/carrots.
- Drizzle dressing; sprinkle sesame seeds.
Notes
- Double the glaze for extra sauciness.
- Reheat tofu in an air fryer to retain crispness.
Nutrition
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | ~880 | 44% |
| Protein | ~38 g | 76% |
| Carbohydrates | ~120 g | 40% |
| Fat | ~30 g | 38% |
| Fiber | ~20 g | 71% |
| Sugars | ~22 g | 44% |
| Sodium | ~620 mg | 27% |
| Calcium | ~350 mg | 27% |
| Iron | ~8 mg | 44% |
| Vitamin C | ~90 mg | 100% |